KitchenAid Ice Cream Maker Attachment

Seriously, can you think of anything better on a sweltering hot day than sitting on the patio (shaded of course) with an ice cream cone or a bowl of gelato?

Now close your eyes and imagine the luscious taste of cappuccino ice cream with chunks of rich, dark chocolate, or maybe a little something lighter like clean, refreshing watermelon gelato, or perhaps lemon sorbet.

Having your own ice cream maker allows you to make healthy, natural ice cream and satisfy your taste buds in one fell swoop…

Main Features

KitchenAid’s ice cream maker attachment bowl features an open design which makes it easier to add ingredients.

The KICA0WH comes with an adapter ring which attaches to the bottom of the bowl so that it will fit tilt-head stand mixers.

The adapter attaches over the beater shaft which fits on top of the dasher. As it rotates inside the freezer bowl, it spreads, scrapes and mixes the batter.

Of course, always follow manufacturer recommendations, but if you are unfamiliar with ice cream makers, here are a few tips that touch on the process of making ice cream. These should help clarify whether the churning of frozen desserts has a place in your future, or if you would rather drive to your supermarket/ice cream parlour and buy it ready made.

Start by storing your KitchenAid Freeze Bowl in the back of your freezer where it is the coolest for a minimum of 15 hours or, space permitting, just keep it there permanently so you are always ready to indulge a ‘frozen dessert whim’. 🙂

Prepare your ice cream batter in advance so it has time to chill completely in the refrigerator before you start.

If your recipe requires pre-cooking, allow time for your mixture to cool completely in the refrigerator.

Don’t forget that freezing will reduce sweetness.

The type of cream you use will dictate the texture of your ice cream based on its fat content:
.Heavy cream: 36%
.Whipping cream: 30%
.Light cream: 18%
.Half & half: 10%

Keep in mind that your batter volume will increase during the conversion process: to produce 2 quarts of ice cream, your initial batter volume should not exceed 46 ounces!

Set your KitchenAid mixer to ‘Stir’ and pour your batter into the Freezer Bowl. Never turn your stand mixer on after adding your ingredients or they will freeze instantly. Always follow recommended speeds: faster is not better here – it will just take longer for the conversion process to take place.

Allow at least 12-15 minutes for the batter to get stirred before adding any solid ingredients (chocolate chips, fruit, etc.); even better if you wait till the final couple of minutes of the mixing process.

Once the ice cream is ready, immediately transfer it to serving bowls or to a storage container. Never store ice cream in the Freeze Bowl.

Feedback

Many customers brag about using their ice cream maker attachment every weekend, though there has been the occasional complaint about blue cooling gel leaking from the bowl.

The best way to prevent this is to realize that the Freezer Bowl should be treated with great respect specially when it is frozen; you might want to let it defrost completely before washing.

Whenever you are ready for a cold, refreshing dessert, simply whip out the KICA0WH KitchenAid attachment. Ice cream making has never been easier, and you can get as creative as you like: Bourbon Pecan, Pear Ginger ice cream – or how about an Olive Oil gelato?
On a hot summer day, I can’t think of a better way to end a meal than with an ‘adult ice cream’ which you won’t find at the supermarket. And what better than a KitchenAid ice cream maker attachment to get the job done?

Even a simple affogato at the end a scrumptious meal will impress your guests. Bet you they can’t wait for their next invite!

With dessert taken care of, how about grilling some juicy, freshly ground hamburgers for the main course? Can’t think of anything better than a nicely grilled hamburger.

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Mealtimes became annoying interruptions as visions of cooking lessons in Italy or the South of France gave way to an obsession with my computer. That’s when I put ‘my little chefs’ to work, drastically cutting down on prep time without sacrificing quality. Et voilà – problem solved! 😉

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